CN108991469A - A kind of secret oil halogen - Google Patents
A kind of secret oil halogen Download PDFInfo
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- CN108991469A CN108991469A CN201811043214.1A CN201811043214A CN108991469A CN 108991469 A CN108991469 A CN 108991469A CN 201811043214 A CN201811043214 A CN 201811043214A CN 108991469 A CN108991469 A CN 108991469A
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- halogen
- oil
- soy sauce
- stew
- pot
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- 229910052736 halogen Inorganic materials 0.000 title claims abstract description 104
- 150000002367 halogens Chemical class 0.000 title claims abstract description 103
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 82
- 235000013547 stew Nutrition 0.000 claims abstract description 72
- 239000002994 raw material Substances 0.000 claims abstract description 52
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 24
- 235000013305 food Nutrition 0.000 claims abstract description 22
- 244000291564 Allium cepa Species 0.000 claims abstract description 21
- 241000287828 Gallus gallus Species 0.000 claims abstract description 21
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 21
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 21
- 235000008397 ginger Nutrition 0.000 claims abstract description 21
- 235000000346 sugar Nutrition 0.000 claims abstract description 21
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 17
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 17
- 241000604017 Lysimachia sikokiana Species 0.000 claims abstract description 17
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 17
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 17
- 239000012267 brine Substances 0.000 claims abstract description 17
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 17
- 240000007232 Illicium verum Species 0.000 claims abstract description 16
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 16
- 238000009835 boiling Methods 0.000 claims abstract description 15
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 12
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 12
- 238000004140 cleaning Methods 0.000 claims abstract description 12
- 206010033546 Pallor Diseases 0.000 claims abstract description 11
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 11
- 238000010438 heat treatment Methods 0.000 claims abstract description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 11
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 11
- 239000011435 rock Substances 0.000 claims abstract description 11
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims abstract description 10
- 150000002790 naphthalenes Chemical class 0.000 claims abstract description 10
- 238000002791 soaking Methods 0.000 claims abstract description 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 230000035800 maturation Effects 0.000 claims abstract description 7
- 239000003205 fragrance Substances 0.000 claims abstract description 6
- 210000000988 bone and bone Anatomy 0.000 claims description 40
- 241000272525 Anas platyrhynchos Species 0.000 claims description 14
- 238000004519 manufacturing process Methods 0.000 claims description 14
- 238000002360 preparation method Methods 0.000 claims description 14
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 9
- 235000013599 spices Nutrition 0.000 claims description 7
- 238000010792 warming Methods 0.000 claims description 7
- 239000002304 perfume Substances 0.000 claims description 6
- 235000005135 Micromeria juliana Nutrition 0.000 claims description 5
- 235000007315 Satureja hortensis Nutrition 0.000 claims description 5
- 238000002224 dissection Methods 0.000 claims description 5
- 235000014347 soups Nutrition 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- UFWIBTONFRDIAS-UHFFFAOYSA-N Naphthalene Chemical compound C1=CC=CC2=CC=CC=C21 UFWIBTONFRDIAS-UHFFFAOYSA-N 0.000 claims description 4
- 244000025254 Cannabis sativa Species 0.000 claims 1
- 240000002943 Elettaria cardamomum Species 0.000 claims 1
- 240000002114 Satureja hortensis Species 0.000 claims 1
- 235000005300 cardamomo Nutrition 0.000 claims 1
- 239000006260 foam Substances 0.000 claims 1
- 239000004576 sand Substances 0.000 claims 1
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 9
- 235000013372 meat Nutrition 0.000 description 9
- 238000000034 method Methods 0.000 description 6
- 241000246354 Satureja Species 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 210000004317 gizzard Anatomy 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 3
- 125000003118 aryl group Chemical group 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- JAWMENYCRQKKJY-UHFFFAOYSA-N [3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-ylmethyl)-1-oxa-2,8-diazaspiro[4.5]dec-2-en-8-yl]-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]methanone Chemical compound N1N=NC=2CN(CCC=21)CC1=NOC2(C1)CCN(CC2)C(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F JAWMENYCRQKKJY-UHFFFAOYSA-N 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- -1 brine halogen Chemical class 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of secret oil halogen, raw material components are as follows: refined oil, cooked food oil, soup-stock, dark soy sauce, salt, chickens' extract, Chinese prickly ash, chilli, chilli powder, monosodium glutamate, shallot, ginger, rock sugar, illiciumverum, fennel fruit, cloves, in one's early teens, Lysimachia sikokiana, fructus amomi, three naphthalenes, tsaoko, cassia bark, specific step is as follows: 1) cleaning stew in soy sauce raw material, is added in brine after blanching, heating is used small fire instead after boiling and is stewed slowly, it takes out, dries in the air after draining away the water cold after stew in soy sauce raw material has 8 maturations；2) halogen oil is put into halogen pot, heats and the stew in soy sauce raw material in step 1) is put into stew in soy sauce in halogen pot after boiling；3) take out stew in soy sauce raw material, after halogen oil it is cold take after again by stew in soy sauce raw material soaking halogen oil in can be prepared by.Oil halogen special taste provided by the invention, nutritive value is high, gives off a strong fragrance, and shelf life is long, is easy to the storage transported.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of secret oil halogen.
Background technique
Pot-stewed meat or fowl aromatic flavour increases appetite, is one of the dish that people like, the marrow for preparing pot-stewed meat or fowl is the system of thick gravy
Standby, different spices are arranged in pairs or groups, and will generate different mouthfeel and color.Currently marketed pot-stewed meat or fowl is all by pot-stewed meat or fowl halogen
Sale is placed after system for a long time, pot-stewed meat or fowl surface can be hardened, and fragrance is thin out, poor taste, and is unfavorable for health, is easy to cause abdomen
It rushes down.In recent years, there is a kind of marinating method for being called oily halogen, increase grease amount in brine on the basis of traditional brine and create
The new marinating method of one kind produced has color glow, aromatic flavour, the delicate spies such as glossy using the vegetable of oily halogen stew in soy sauce
Point, it is very popular.
Summary of the invention
The purpose of the present invention is being directed to existing problem, a kind of secret oil halogen is provided.
The present invention is achieved by the following technical solutions:
A kind of secret oil halogen, by weight component are as follows: refined oil 1400-1600, cooked food oil 1600-1800, soup-stock 5000-
6000, dark soy sauce 50-60, salt 5-7, chickens' extract 4-6, Chinese prickly ash 10-12, chilli 100-130, chilli powder 50-60, monosodium glutamate 10-13, big
Green onion 100-120, ginger 50-55, rock sugar 150-170, illiciumverum 30-35, fennel fruit 10-12, cloves 5-7, in one's early teens 5-6, Lysimachia sikokiana 5-
6, fructus amomi 5-7, three naphthalene 10-13, tsaoko 10-12, cassia bark 10-13.
Preferably, a kind of secret oil halogen, wherein the soup-stock the production method is as follows: by chicken bone, duck bone, pig bone clean after
With boiling water blanching 3-5min, the cold water that 4-5 times of bone total weight is measured then is added, boils skimming with very hot oven, it is total to add bone
0.2-0.3 times of the weight green onion ginger wine measured, is rolled to that soup is thick to be creamy white with mild fire slowly, can be prepared by soup-stock after filtering.
Preferably, a kind of secret oil halogen, wherein the weight ratio of the chicken bone, duck bone, pig bone is 1-2:1-2:3-5.
Preferably, a kind of production method of secret oil halogen, the specific steps are as follows:
1) after cleaning stew in soy sauce raw material, with boiled water blanching 3-5min, the brine that 2-2.5 times of stew in soy sauce raw material weight is measured is added, heating
It uses small fire after boiling instead to be stewed slowly, takes out, dry in the air after draining away the water cold after stew in soy sauce raw material has 8 maturations；
2) the halogen oil that 2.5-2.7 times of stew in soy sauce raw material weight is measured is put into halogen pot, heating is former by the stew in soy sauce in step 1) after boiling
Material is put into stew in soy sauce 3-4min in halogen pot；
3) take out stew in soy sauce raw material, after halogen oil it is cold take after again by stew in soy sauce raw material soaking halogen oil in, impregnate 2-2.5h, can be prepared by.
Preferably, a kind of production method of secret oil halogen, wherein brine described in step 1) the preparation method is as follows: by clear
Water pours into pot, and 1/5 cooked food oil is added, then wraps up 1/3 cloves, illiciumverum, tsaoko, cassia bark, fructus amomi, Lysimachia sikokiana with gauze
Be put into pot well, add chilli powder, monosodium glutamate and 1/2 salt, endure 1-1.5h slowly with small fire is used instead after being boiled by fire, then mistake
Take halogen material spare after filter.
Preferably, a kind of production method of secret oil halogen, wherein halogen described in step 2 oil the preparation method is as follows:
1) chilli being cut into section, then length 1-3mm removes the base of a fruit and seed, ginger claps broken, shallot dissection after cleaning up,
Length is 3-5mm, and deseeding is removed after tsaoko bat is broken, spare；
2) remaining cloves, illiciumverum, tsaoko, cassia bark, fructus amomi, Lysimachia sikokiana are put into basin, 4-6 DEG C of clear water are added and is impregnated,
Soaking time 2-3h is pulled out and is drained away the water after impregnating, spare；
3) it puts rock sugar into pot, small fire frying pours into soup-stock in halogen pot at fried sugar, spare after being boiled by fire；
4) it stirs fry in oil and is put into 4/5 refined oil and 3/5 cooked food oil in pot, be heated to 80-90 DEG C, will be impregnated after rusting heat
Fragrance together with fennel fruit, three naphthalenes, be in one's early teens put into togerther in pot, be warming up to 120-130 DEG C, fried 30-35min is subsequently poured into halogen
In pot；
5) remaining refined oil and cooked food oil are poured into frying pan, are heated to 80-90 DEG C, ginger block, onion parts is added after rusting heat,
It is warming up to 130-150 DEG C of progress quick-fried, chilli section and Chinese prickly ash are added after savory, small fire is used instead and carries out frying, there is perfume (or spice)
It is poured into after pungent in halogen pot；
6) dark soy sauce, refined salt, chickens' extract, fried sugar are added in halogen pot, small fire boils 4-5h to get halogen oil.
The present invention has the advantage that secret oil halogen provided by the invention, aromatic flavour, meat pine compared with prior art
It is soft, not only full of nutrition but also constitution can be enhanced, strengthen immunity, firstly, by stew in soy sauce raw material first through brine halogen to 8 maturations,
The fishy smell of stew in soy sauce raw material can be slowly removed, while slow stew of small fire can promote the soft of raw material meat, then again by halogen
The stew in soy sauce that stew in soy sauce raw material carries out the short time is added in oil after boiling, can promote meat of the ingredient infiltration through stew in soy sauce raw material in halogen oil
In, the flavor of stew in soy sauce raw material is improved, meanwhile, the stew in soy sauce of short time can reduce the nutrition loss in stew in soy sauce raw material, retain stew in soy sauce
The original nutritional ingredient of raw material finally will be after stew in soy sauce raw material takes out so that stew in soy sauce raw material is without full of nutrition and special taste
It is immersed in halogen oil after cooling again, the ingredient in halogen oil can be promoted to be adhered to the epidermis of stew in soy sauce raw material, further increase halogen
The fragrance of raw material processed, while shelf life can also be improved, help to store；Secondly, the spice that the brine and halogen oil of preparation contain
It not only can be improved the taste of stew in soy sauce raw material with fragrance, but also there is health-care efficacy, can be enhanced constitution, strengthen immunity,
Also there is good bacteriostasis simultaneously, it can effective Shelf-life.
Specific embodiment
Below with reference to specific implementation method, the present invention is described further.
Embodiment 1
A kind of secret oil halogen, by weight component are as follows: refined oil 1400, cooked food oil 1600, soup-stock 5000, dark soy sauce 50-60, salt
5, chickens' extract 4, Chinese prickly ash 10, chilli 100, chilli powder 50, monosodium glutamate 10, shallot 100, ginger 50, rock sugar 150, octagonal 30, fennel fruit
10, cloves 5, in one's early teens 5, Lysimachia sikokiana 5, fructus amomi 5, three naphthalenes 10, tsaoko 10, cassia bark 10.
Preferably, wherein the soup-stock the production method is as follows: by chicken bone, duck bone, pig bone clean after use boiling water blanching
Then 3min is added the cold water of 4 times of bone total weight amounts, boils skimming with very hot oven, add the green onion of 0.2 times of bone total weight amount
Ginger wine, is rolled to that soup is thick to be creamy white with mild fire slowly, can be prepared by soup-stock after filtering.
Preferably, wherein the chicken bone, duck bone, pig bone weight ratio be 1:1:3.
A kind of production method of secret oil halogen, the specific steps are as follows:
1) after cleaning stew in soy sauce raw material, with boiled water blanching 3min, the brine of 2 times of stew in soy sauce raw material weight amounts is added, after heating is boiled
It uses small fire instead to be stewed slowly, takes out, dry in the air after draining away the water cold after stew in soy sauce raw material has 8 maturations；
2) the halogen oil that 2.5 times of stew in soy sauce raw material weight are measured is put into halogen pot, heating puts the stew in soy sauce raw material in step 1) after boiling
Enter stew in soy sauce 3min in halogen pot；
3) take out stew in soy sauce raw material, after halogen oil it is cold take after again by stew in soy sauce raw material soaking halogen oil in, impregnate 2h, can be prepared by.
Preferably, wherein brine described in step 1) the preparation method is as follows: clear water is poured into pot, be added 1/5
Cooked food oil, then 1/3 cloves, illiciumverum, tsaoko, cassia bark, fructus amomi, Lysimachia sikokiana are wrapped with gauze and are put into pot, add peppery
Green pepper powder, monosodium glutamate and 1/2 salt, endure 1h slowly with small fire is used instead after being boiled by fire, take halogen material spare after then filtering.
Preferably, wherein halogen described in step 2 oil the preparation method is as follows:
1) chilli is cut into section, then length 1mm removes the base of a fruit and seed, ginger claps broken, shallot dissection after cleaning up, long
Degree is 3mm, and deseeding is removed after tsaoko bat is broken, spare；
2) remaining cloves, illiciumverum, tsaoko, cassia bark, fructus amomi, Lysimachia sikokiana are put into basin, 4 DEG C of clear water is added and is impregnated, soaks
Bubble time 3h is pulled out and is drained away the water after impregnating, spare；
3) it puts rock sugar into pot, small fire frying pours into soup-stock in halogen pot at fried sugar, spare after being boiled by fire；
4) it stirs fry in oil and is put into 4/5 refined oil and 3/5 cooked food oil in pot, be heated to 80 DEG C, the perfume (or spice) that will be impregnated after rusting heat
Material together with fennel fruit, three naphthalenes, be in one's early teens put into togerther in pot, be warming up to 120 DEG C, fried 35min is subsequently poured into halogen pot；
5) remaining refined oil and cooked food oil are poured into frying pan, is heated to 80 DEG C, ginger block, onion parts is added after rusting heat, rises
Temperature adds chilli section and Chinese prickly ash after savory, uses small fire instead and carry out frying, after having fragrant spicy to 130 DEG C of progress quick-frieds
It pours into halogen pot；
6) dark soy sauce, refined salt, chickens' extract, fried sugar are added in halogen pot, small fire boils 4h to get halogen oil.
Embodiment 2
A kind of secret oil halogen, by weight component are as follows: refined oil 1500, cooked food oil 1700, soup-stock 5500, dark soy sauce 55, salt 6,
Chickens' extract 5, Chinese prickly ash 11, chilli 110, chilli powder 55, monosodium glutamate 11, shallot 110, ginger 53, rock sugar 160, illiciumverum 32, fennel fruit 11,
Cloves 6, in one's early teens 5, Lysimachia sikokiana 5, fructus amomi 6, three naphthalenes 12, tsaoko 11, cassia bark 12.
Preferably, wherein the soup-stock the production method is as follows: by chicken bone, duck bone, pig bone clean after use boiling water blanching
Then 4min is added the cold water of 4.5 times of bone total weight amounts, boils skimming with very hot oven, add 0.2 times of bone total weight amount
Green onion ginger wine, is rolled to that soup is thick to be creamy white with mild fire slowly, can be prepared by soup-stock after filtering.
Preferably, wherein the chicken bone, duck bone, pig bone weight ratio be 1:2:4.
A kind of production method of secret oil halogen, the specific steps are as follows:
1) after cleaning stew in soy sauce raw material, with boiled water blanching 4min, the brine of 2.3 times of stew in soy sauce raw material weight amounts is added, heating is boiled
After use small fire instead and stewed slowly, take out, dry in the air after draining away the water cold after stew in soy sauce raw material has 8 maturations；
2) the halogen oil that 2.6 times of stew in soy sauce raw material weight are measured is put into halogen pot, heating puts the stew in soy sauce raw material in step 1) after boiling
Enter stew in soy sauce 3min in halogen pot；
3) take out stew in soy sauce raw material, after halogen oil it is cold take after again by stew in soy sauce raw material soaking halogen oil in, impregnate 2.3h, can be prepared by.
Preferably, wherein brine described in step 1) the preparation method is as follows: clear water is poured into pot, be added 1/5
Cooked food oil, then 1/3 cloves, illiciumverum, tsaoko, cassia bark, fructus amomi, Lysimachia sikokiana are wrapped with gauze and are put into pot, add peppery
Green pepper powder, monosodium glutamate and 1/2 salt, endure 1.3h slowly with small fire is used instead after being boiled by fire, take halogen material spare after then filtering.
Preferably, wherein halogen described in step 2 oil the preparation method is as follows:
1) chilli is cut into section, then length 2mm removes the base of a fruit and seed, ginger claps broken, shallot dissection after cleaning up, long
Degree is 4mm, and deseeding is removed after tsaoko bat is broken, spare；
2) remaining cloves, illiciumverum, tsaoko, cassia bark, fructus amomi, Lysimachia sikokiana are put into basin, 5 DEG C of clear water is added and is impregnated, soaks
Bubble time 2.5h is pulled out and is drained away the water after impregnating, spare；
3) it puts rock sugar into pot, small fire frying pours into soup-stock in halogen pot at fried sugar, spare after being boiled by fire；
4) it stirs fry in oil and is put into 4/5 refined oil and 3/5 cooked food oil in pot, be heated to 85 DEG C, the perfume (or spice) that will be impregnated after rusting heat
Material together with fennel fruit, three naphthalenes, be in one's early teens put into togerther in pot, be warming up to 110 DEG C, fried 32min is subsequently poured into halogen pot；
5) remaining refined oil and cooked food oil are poured into frying pan, is heated to 85 DEG C, ginger block, onion parts is added after rusting heat, rises
Temperature adds chilli section and Chinese prickly ash after savory, uses small fire instead and carry out frying, after having fragrant spicy to 120 DEG C of progress quick-frieds
It pours into halogen pot；
6) dark soy sauce, refined salt, chickens' extract, fried sugar are added in halogen pot, small fire boils 4.5h to get halogen oil.
Embodiment 3
A kind of secret oil halogen, by weight component are as follows: refined oil 1600, cooked food oil 1800, soup-stock 6000, dark soy sauce 60, salt 7,
Chickens' extract 6, Chinese prickly ash 12, chilli 130, chilli powder 60, monosodium glutamate 13, shallot 120, ginger 55, rock sugar 170, illiciumverum 35, fennel fruit 12,
Cloves 7, in one's early teens 6, Lysimachia sikokiana 6, fructus amomi 7, three naphthalenes 13, tsaoko 12, cassia bark 13.
Preferably, wherein the soup-stock the production method is as follows: by chicken bone, duck bone, pig bone clean after use boiling water blanching
Then 5min is added the cold water of 5 times of bone total weight amounts, boils skimming with very hot oven, add the green onion of 0.3 times of bone total weight amount
Ginger wine, is rolled to that soup is thick to be creamy white with mild fire slowly, can be prepared by soup-stock after filtering.
Preferably, wherein the chicken bone, duck bone, pig bone weight ratio be 2:2:5
A kind of production method of secret oil halogen, the specific steps are as follows:
1) after cleaning stew in soy sauce raw material, with boiled water blanching 5min, the brine of 2.5 times of stew in soy sauce raw material weight amounts is added, heating is boiled
After use small fire instead and stewed slowly, take out, dry in the air after draining away the water cold after stew in soy sauce raw material has 8 maturations；
2) the halogen oil that 2.7 times of stew in soy sauce raw material weight are measured is put into halogen pot, heating puts the stew in soy sauce raw material in step 1) after boiling
Enter stew in soy sauce 4min in halogen pot；
3) take out stew in soy sauce raw material, after halogen oil it is cold take after again by stew in soy sauce raw material soaking halogen oil in, impregnate 2.5h, can be prepared by.
Preferably, wherein brine described in step 1) the preparation method is as follows: clear water is poured into pot, be added 1/5
Cooked food oil, then 1/3 cloves, illiciumverum, tsaoko, cassia bark, fructus amomi, Lysimachia sikokiana are wrapped with gauze and are put into pot, add peppery
Green pepper powder, monosodium glutamate and 1/2 salt, endure 1.5h slowly with small fire is used instead after being boiled by fire, take halogen material spare after then filtering.
Preferably, wherein halogen described in step 2 oil the preparation method is as follows:
1) chilli is cut into section, then length 3mm removes the base of a fruit and seed, ginger claps broken, shallot dissection after cleaning up, long
Degree is 5mm, and deseeding is removed after tsaoko bat is broken, spare；
2) remaining cloves, illiciumverum, tsaoko, cassia bark, fructus amomi, Lysimachia sikokiana are put into basin, 6 DEG C of clear water is added and is impregnated, soaks
Bubble time 2h is pulled out and is drained away the water after impregnating, spare；
3) it puts rock sugar into pot, small fire frying pours into soup-stock in halogen pot at fried sugar, spare after being boiled by fire；
4) it stirs fry in oil and is put into 4/5 refined oil and 3/5 cooked food oil in pot, be heated to 90 DEG C, the perfume (or spice) that will be impregnated after rusting heat
Material together with fennel fruit, three naphthalenes, be in one's early teens put into togerther in pot, be warming up to 130 DEG C, fried 30min is subsequently poured into halogen pot；
5) remaining refined oil and cooked food oil are poured into frying pan, is heated to 90 DEG C, ginger block, onion parts is added after rusting heat, rises
Temperature adds chilli section and Chinese prickly ash after savory, uses small fire instead and carry out frying, after having fragrant spicy to 130 DEG C of progress quick-frieds
It pours into halogen pot；
6) dark soy sauce, refined salt, chickens' extract, fried sugar are added in halogen pot, small fire boils 5h to get halogen oil.
Comparative example 1: go oil removing stew in soy sauce for step 1), remaining is same as Example 1.
Comparative example 2: go oil removing stew in soy sauce for step 2, remaining is same as Example 1.
Comparative example 3: go oil removing stew in soy sauce for step 3), remaining is same as Example 1.
Comparative example 4: cloves, illiciumverum and tsaoko in removal raw brine, remaining is same as Example 1.
Comparative example 5: cassia bark, fructus amomi and Lysimachia sikokiana in removal raw brine, remaining is same as Example 1.
Comparative example 6: removal halogen oil preparation step 2), remaining is same as Example 1.
Comparative example 7: removal halogen oil preparation step 4) in fennel fruit, three naphthalenes and in one's early teens, remaining is same as Example 1.
Comparative example 8: by halogen oil preparation step 4) in frying replaced with frying, remaining is same as Example 1.
Experimental example: choosing fresh duck's gizzard 10kg, 10 groups, every group of 1kg is randomly divided into, wherein nine groups are used embodiment 1 respectively
Stew in soy sauce is carried out with the method that comparative example 1-8 is provided, remaining one group is selected existing commonsense method to carry out stew in soy sauce as a control group,
After stew in soy sauce, subjective appreciation is carried out through 50 professionals after stew in soy sauce, the duck's gizzard after stew in soy sauce is placed at room temperature, each group
The stew in soy sauce effect of duck's gizzard is as shown in Table 1:
Table one
As can be seen from Table I, the fresh perfume of stew in soy sauce duck's gizzard taste, the meat in embodiment 1 are soft, and bright, while shelf
Phase is long, it can be seen that, secret oil halogen provided by the invention has good stew in soy sauce effect.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
It transforms or replaces, should be covered by the scope of protection of the present invention without what creative work was expected.
Claims (6)
1. a kind of secret oil halogen, which is characterized in that component is as follows by weight: refined oil 1400-1600, cooked food oil 1600-
1800, soup-stock 5000-6000, dark soy sauce 50-60, salt 5-7, chickens' extract 4-6, Chinese prickly ash 10-12, chilli 100-130, chilli powder 50-
60, monosodium glutamate 10-13, shallot 100-120, ginger 50-55, rock sugar 150-170, illiciumverum 30-35, fennel fruit 10-12, cloves 5-7, grass
Cardamom 5-6, Lysimachia sikokiana 5-6, fructus amomi 5-7, three naphthalene 10-13, tsaoko 10-12, cassia bark 10-13.
2. a kind of secret oil halogen as described in claim 1, which is characterized in that the soup-stock the production method is as follows: by chicken bone,
Duck bone, pig bone use boiling water blanching 3-5min after cleaning, and the cold water that 4-5 times of bone total weight is measured then is added, is boiled with very hot oven
Foam adds the green onion ginger wine that 0.2-0.3 times of bone total weight is measured, and is rolled to that soup is thick to be creamy white slowly with mild fire, can make after filtering
Obtain soup-stock.
3. a kind of secret oil halogen as claimed in claim 2, which is characterized in that the chicken bone, duck bone, pig bone weight ratio be 1-
2:1-2:3-5。
4. a kind of production method of secret oil halogen as described in claim 1, which is characterized in that specific step is as follows:
1) after cleaning stew in soy sauce raw material, with boiled water blanching 3-5min, the brine that 2-2.5 times of stew in soy sauce raw material weight is measured is added, heating
It uses small fire after boiling instead to be stewed slowly, takes out, dry in the air after draining away the water cold after stew in soy sauce raw material has 8 maturations；
2) the halogen oil that 2.5-2.7 times of stew in soy sauce raw material weight is measured is put into halogen pot, heating is former by the stew in soy sauce in step 1) after boiling
Material is put into stew in soy sauce 3-4min in halogen pot；
3) take out stew in soy sauce raw material, after halogen oil it is cold take after again by stew in soy sauce raw material soaking halogen oil in, impregnate 2-2.5h, can be prepared by.
5. a kind of production method of secret oil halogen as claimed in claim 4, which is characterized in that the system of brine described in step 1)
Preparation Method is as follows: clear water being poured into pot, 1/5 cooked food oil is added, then by 1/3 cloves, illiciumverum, tsaoko, cassia bark, sand
Benevolence, Lysimachia sikokiana are wrapped with gauze and are put into pot, add chilli powder, monosodium glutamate and 1/2 salt, use small fire instead with after being boiled by fire
Slowly 1-1.5h is endured, takes halogen material spare after then filtering.
6. a kind of production method of secret oil halogen as claimed in claim 4, which is characterized in that the system of the oil of halogen described in step 2
Preparation Method is as follows:
1) chilli being cut into section, then length 1-3mm removes the base of a fruit and seed, ginger claps broken, shallot dissection after cleaning up,
Length is 3-5mm, and deseeding is removed after tsaoko bat is broken, spare；
2) remaining cloves, illiciumverum, tsaoko, cassia bark, fructus amomi, Lysimachia sikokiana are put into basin, 4-6 DEG C of clear water are added and is impregnated,
Soaking time 2-3h is pulled out and is drained away the water after impregnating, spare；
3) it puts rock sugar into pot, small fire frying pours into soup-stock in halogen pot at fried sugar, spare after being boiled by fire；
4) it stirs fry in oil and is put into 4/5 refined oil and 3/5 cooked food oil in pot, be heated to 80-90 DEG C, will be impregnated after rusting heat
Fragrance together with fennel fruit, three naphthalenes, be in one's early teens put into togerther in pot, be warming up to 120-130 DEG C, fried 30-35min is subsequently poured into halogen
In pot；
5) remaining refined oil and cooked food oil are poured into frying pan, are heated to 80-90 DEG C, ginger block, onion parts is added after rusting heat,
It is warming up to 130-150 DEG C of progress quick-fried, chilli section and Chinese prickly ash are added after savory, small fire is used instead and carries out frying, there is perfume (or spice)
It is poured into after pungent in halogen pot；
6) dark soy sauce, refined salt, chickens' extract, fried sugar are added in halogen pot, small fire boils 4-5h to get halogen oil.
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| CN201811043214.1A CN108991469A (en) | 2018-09-07 | 2018-09-07 | A kind of secret oil halogen |
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| CN201811043214.1A CN108991469A (en) | 2018-09-07 | 2018-09-07 | A kind of secret oil halogen |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109527424A (en) * | 2018-12-23 | 2019-03-29 | 湖南德旺农业科技发展有限公司 | The old teal of paste flavor and its processing method |
| CN109864285A (en) * | 2019-03-25 | 2019-06-11 | 安徽竞赛食品有限公司 | A kind of original soup draw the preparation method of halogen |
| CN110584013A (en) * | 2019-10-23 | 2019-12-20 | 郑清溪 | Formula and method of marinated pig feet |
| CN111543498A (en) * | 2020-05-12 | 2020-08-18 | 幺麻子食品股份有限公司 | Manufacturing process of zanthoxylum schinifolium and chili brine oil |
| CN112826044A (en) * | 2021-01-08 | 2021-05-25 | 吴君兴 | Method for marinating food with edible oil |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109527424A (en) * | 2018-12-23 | 2019-03-29 | 湖南德旺农业科技发展有限公司 | The old teal of paste flavor and its processing method |
| CN109864285A (en) * | 2019-03-25 | 2019-06-11 | 安徽竞赛食品有限公司 | A kind of original soup draw the preparation method of halogen |
| CN110584013A (en) * | 2019-10-23 | 2019-12-20 | 郑清溪 | Formula and method of marinated pig feet |
| CN111543498A (en) * | 2020-05-12 | 2020-08-18 | 幺麻子食品股份有限公司 | Manufacturing process of zanthoxylum schinifolium and chili brine oil |
| CN112826044A (en) * | 2021-01-08 | 2021-05-25 | 吴君兴 | Method for marinating food with edible oil |
| CN113318653A (en) * | 2021-04-15 | 2021-08-31 | 胡小玲 | Circumference layering formula hot pepper oil preparation facilities |
| CN113318653B (en) * | 2021-04-15 | 2022-08-19 | 马鞍山市晶翔食品有限公司 | Circumference layering formula hot pepper oil preparation facilities |
| CN113229480A (en) * | 2021-06-22 | 2021-08-10 | 广州味滋美食品有限公司 | Stewing material and preparation process thereof, and hot pot stewing sauce and preparation process thereof |
| CN113229481A (en) * | 2021-06-22 | 2021-08-10 | 广州味滋美食品有限公司 | Stewing material and preparation process thereof, old brine stewing material and preparation process of old brine stewing material |
| CN116473199A (en) * | 2023-04-03 | 2023-07-25 | 北京稻香村食品有限责任公司 | Preparation method of oil-marinated poultry product |
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Application publication date: 20181214 |